Go Back
+ servings
Grilled Skirt Steak Sliders with Salsa Verde Aioli

Grilled Skirt Steak Sliders with Salsa Verde Aioli

These sliders are a perfect size for a gathering or smaller main dish. The marinated Skirt Steak is easy to prepare and bursting with grilled flavor. Topped with a fresh Salsa Verde Aioli sauce that is also made in minutes. To keep the skirt steak from becoming chewy in texture it is recommended it be cooked to a medium rare, with instructions on how to do so in the recipe.
Course Main Course
Cuisine American
Prep Time 1 hour 15 minutes
Cook Time 4 minutes
Total Time 1 hour 30 minutes
Servings 12 Sliders
Calories 279kcal
Author Toni Dash


Ingredients for Skirt Steak Marinade:

  • ¼ cup freshly squeezed Lime Juice
  • 2 tablespoons Worcestershire Sauce
  • 2 medium Garlic Cloves , diced
  • 1 small Shallot , diced
  • ½ teaspoon Kosher Salt
  • ½ teaspoon ground Black Pepper
  • 2 tablespoons Balsamic Vinegar
  • ½ cup Vegetable Oil
  • Dash of Hot Sauce
  • 1 ½ pounds Skirt Steak

Ingredients for Salsa Verde Aioli:

  • 1 tablespoon Dijon mustard
  • 1 large clove Garlic , chopped
  • 1 cup Extra Virgin Olive Oil
  • ½ ounce fresh Mint leaves , removed from the stem
  • 1 ounce fresh Italian Parsley
  • 1 tablespoon Red Wine
  • Dash Apple Cider Vinegar
  • Kosher Salt and Black Pepper to taste
  • 12 Slider Buns or Dinner Rolls (I used Udi's Gluten-Free Dinner Rolls)


Instructions for the Marinade:

  • Place all of the marinade ingredients into a sealable plastic bag or a closed container with the steak. If using a bag, remove as much air as possible before sealing and massage the marinade into the steak. If using a sealed container, turn the container over a few times to fully coat the steak. Refrigerate at least 1 hour and up to 4 hours. Massage the bag or turn the container a few times during the marinating time.
  • Preheat a gas grill to High. Have barbeque tongs, a timer and a fresh plate ready before beginning to grill.
  • When the heat reaches between 400-500 degrees, place the skirt steak on the grill, close the lid and allow it to cook for 2 minutes. Turn to the opposite side and allow it to cook 2 minutes more. Remove from the grill and place on the clean plate. Allow the steak to rest for 10 minutes.

Instructions for the Salsa Verde Aioli:

  • In the bowl of a food processor (or a blender) combine the Dijon mustard, garlic and 1/3 cup of the extra virgin olive oil and puree.
  • Add the mint and parsley and process into a paste.
  • Slowly pour in the rest of the oil.
  • Add the red wine and vinegar. Season to taste.

Preparing the steak and sandwiches:

  • Once the steak has rested, cut each strip into approximately 4-inch long sections cutting with the grain (across the width of the steak). Slice the 4-inch sections against the grain (the length of the section) to make 1/2-inch strips.
  • Divide the steak evenly across 12 split slider buns or dinner rolls. Drizzle the Salsa Verde Aioli on top of the steak, add the top of the bun and served. Sandwiches may be secured with a decorative toothpick.


The total cook time is dependent on the length of time the steak marinates. For the times included in the top of the recipe, 1 hour marinating time is used.
The Salsa Verde Aioli recipe is courtesy of The Kitchen Cafe


Calories: 279kcal | Carbohydrates: 18g | Protein: 14g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 178mg | Potassium: 216mg | Fiber: 1g | Sugar: 3g | Vitamin A: 255IU | Vitamin C: 5.6mg | Calcium: 38mg | Iron: 2.3mg